“赛美蓉”与“长相思”葡萄汁挥发性风味物质的分析

Analysis of volatiles in juice from Semillon and Sauvignon blanc grape

通过顶空固相微萃取结合气相色谱-质谱联用技术分析"赛美蓉"和"长相思"澄清葡萄汁挥发性风味物质组成,初步定性77种挥发性风味物质,二者共有组分46种。其中醇类物质的种类最多,所占比例最高,分别达到了72.76%和77.69%;酯类物质的种类数量居第二,但所占比例较低,分别为3.67%和2.12%;醛类物质虽然只有8种,但其比例却分别达21.99%和18.82%。主要挥发性组分感官特征分析显示:表现为果香的物质种类最多,表现为清香的物质总离子流量和比例最高。

The volatile compounds were analyzed by headspace solid-phase micro- extraction （ HS- SPME） from clarified juice of Semillon and Sauvignon blanc grape connecting with GC/MS.77 volatile compounds were isolated and analyzed qualitatively, 46 common compounds were determined.Among them, alcohols was the most of volatiles from Semillon and Sauvignon blanc grape juice, respectively reach 72.76% and 77.69%.The kinds of esters were second,but the relative content were 3.67% and 2.12.% respectively.Only 8 aldehydes were determined, but relatively content respectively reach 21.99% and 18.82% .The characteristic odor of volatile compounds were analyzed, the results showed, fruit aroma component species was the most in qualitative compounds, the relatively content of faint scent components was maximum.